Method:

Toast the pumpkin seeds in a dry frying pan until they pop. Allow to cook before adding them to a food processor with the herbs and garlic and whizz on a low-speed. Add the vegan parmesan now if using. Slowly add the lemon juice, salt and finish with the oil.

Add some salt to a pan of boiling water and cook the pasta according to the packet instructions. Cook until fairly al dente. Before draining save 1/2 cup of the cooking water. Drain the pasta and set to the side.

Heat a little olive oil in a pan and gently cook the garlic. You want to do this on a low heat so that all of the flavours are released but so that the garlic does not burn. A little browning is fine.

Grate in the rind of the lemon and add two tablespoons of the pumpkin seed pesto to the pan and stir. Add the pasta followed by a couple of tablespoons of the cooking water. The pasta will continue to cook. Use enough water to loosen up the dish but you don’t want to overcook the pasta.

Half and deseed the avocado and using a knife cut criss-cross lines into each half, and scoop out the avocado into the pan. Gently fold into the mix.

Season to taste and finish with the juice of the lemon and a little oil if needed. Top with some basil and rocket leaves.